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ALOHA POKE

5221 S HARPER CT, CHICAGO, IL 60615 · Restaurant

Inspection summary

ALOHA POKE has been inspected 4 times by Chicago Department of Public Health since September 26, 2017. The most recent inspection, on April 8, 2021, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 20, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 11, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 11, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 11, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times on December 11, 2018. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE UNUSED WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED RECEPTACLE FOR RESTROOM USED BY FEMALE EMPLOYEES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOOR UNDER SHELVING AT REAR STORAGE AREA.
  3. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • Observed no city of Chicago certified food sanitation manager on site while TCS (time/temperature control for safety) foods are being prepped such as tuna, raw fish, etc. Must have a city of Chicago certified food sanitation manager on site at all times when TCS foods are being prepped. Priority foundation violation 7-38-012. Citation issued.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Observed no employee health policy on site. Must provide. Priority foundation violation 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Observed no vomit and diarrhea clean up policy on site. Must provide. Priority foundation violation 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • Observed TCS foods improperly labeled in the walk in cooler. Must label all prepped TCS foods with a discard date. Priority foundation violation 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • Observed consumer advisory not properly labeled. Must include reminder for all raw products on menu. Priority foundation violation 7-38-005.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Must provide proof of allergen training for all Chicago food sanitation managers.
  4. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE ADEQUATE SHELVING IN COOLERS AND STORAGE AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE EXCESS CARDBOARD AND UNNECESSARY ARTICLES IN REAR STORAGE AREAS.

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